Prep time: 24hours | Serves: 6
“The rich, glazed Margra Lamb Neck and Belly is perfectly matched with the 2023 Henschke Marble Angel Cabernet Sauvignon, whose elegant tannins and vibrant dark fruit beautifully complement the dish's savoury depth. Notes of cassis, cedar and herbs enhance the smoky eggplant, creamy tahini and luxurious lamb bordelaise for a truly memorable pairing”. - The Wine Team at Shell House
Lamb neck - Prep *start 24 hours in advance, minimum
In a bowl combine the malt, soy, wattleseed and pepper.
Place the necks in a container and pour over the glaze.
Massage the necks until they are well coated.
Cover and place into the fridge.
Lamb belly - Prep *start 24 hours in advance minimum
In a medium pot on low heat toast the coriander, fennel and peppercorn until aromatic. Add the rest of the ingredients, stir well then bring to the boil. Ensure the sugar and salt are dissolved.
Set aside and cool to room temperature. *To speed up, place it into the fridge or freezer.
To prepare the belly you will need a sharp knife.
Remove the ribs by cutting flush on top of them gently following the ribs down to where they finish.
This can also be done one at a time. Be sure not to puncture through the belly and ensure there are no hard pieces of bone or gristle.
Place the belly into a container or tray where it can lay flat and be submerged in the brine.
Pour the brine over the belly and agitate the aromats around the belly.
Cover and place in the fridge for 10-24 hours.
When ready to cook, discard the brine and wash the belly under cold water, pat dry and set aside.
Lamb belly - Cook
Preheat the oven to 200C.
Place the lamb on a roasting tray.
Once the oven is at temp, place the lamb in the oven and cook for 15-25min until it has a little colour then turn the oven down to 90C.
Cover the tray with foil and place back into the oven. Cook for 6 hours until just softened or when a knife can be easily inserted. *Be careful not to overcook it as it will fall apart.
When cooked remove the lamb and tray from the oven and set aside in the fridge until completely cooled completely.
Retain the fat for later use.
Once cooled, slice the lamb across the belly into 2cm portions.
Eggplant tahini
Steam eggplant until it’s completely cooked.
On high, blend the eggplant in a Vitamix with the rest of ingredients until very smooth, ensuring to scrape the sides of the jug.
Burnt eggplant
Burn the skin of the eggplant over an open flame, on a BBQ or gas stove top, until the flesh is fully cooked through and the skin evenly charred.
Cover and cool completely.
Remove and discard the green stem of the eggplant.
Place the eggplant into a blender with the rest of the ingredients then blend on high until very smooth, ensuring to scrape the sides of the jug.
Lamb Bordelaise
In a saucepan, heat a little oil, sauté the eschallots on low until soft, add the wine and peppercorns, bring to a simmer and reduce ¾.
Add lamb jus, bring it to simmer then strain into another pot.
Off the heat, emulsify in the rendered lamb fat and set aside in a warm place
Bringing it all together
Preheat your preferred BBQ or grill to high, plus the oven to 210C.
Place the necks onto the grill and retain the glaze they are sitting in.
Seal evenly and quickly with a little charr.
Place on a baking tray then cook in the oven for 6min.
Brush the necks with the glaze, return to the oven for another 6 minutes. Place aside and rest.
Turn down the grill to a medium low heat.
Place the belly flat side down, grill until golden on either side then remove.
Brush with the neck with glaze both sides and return to the grill to caramelize.
Remove when sticky, set aside.
Brush necks with remaining glaze to evenly caramelize on the grill for around 1min.
To serve
Place onto a cutting board and slice into 1cm medallions. It should be pink and medium.
Warm both the eggplant condiments and spoon onto a plate.
Place the lamb how desired, spoon the sauce over the neck.
Finish with some salt on the neck and crispy greens on the belly like saltbush, parsley or oregano.
